Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray and lightly dust with flour.
- Use a box grater to grate the zucchinis. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth. Mix in the grated zucchini thoroughly.
- Gradually fold the dry ingredients into the wet mixture until just combined. Optional: fold in chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
- Use fresh zucchinis for optimal moisture and flavor.
- Squeeze as much moisture as possible from the zucchini to prevent sogginess.
- Adjust spices to your taste for a more flavorful loaf.
- Store leftovers in an airtight container for up to 4 days.
- Wrap slices tightly and freeze for longer storage; reheat in microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 200 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg